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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Kolaborasi: Jurnal Hasil Kegiatan Kolaborasi Pengabdian Masyarakat
Dedin Finatsiyatul Rosida
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Agriculture, Biological Sciences & Forestry Humanities Earth & Planetary Sciences Education Energy Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences

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Nutritional Content of Dry Noodles Made from Mocaf Flour and Porang Flour and the Addition of Seaweed Extract Savitri, Desta Malda; Dedin Finatsiyatul Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.756

Abstract

Dry noodles are fresh noodles that are dried until the water content reaches 8-10% by drying under sunlight or oven. This study used mocaf flour and porang flour, and the addition of seaweed. The use of mocaf flour as a substitute for wheat flour and porang flour to increase elasticity. The addition of seaweed is an alternative as a thickener for noodle base ingredients. The purpose of this study was to determine the effect of the treatment of the proportion of mocaf flour and porang flour and the addition of seaweed extract on physicochemical characteristics. This study aims to determine the characteristics of water content, ash content, protein content, fat content, and carbohydrate content of dry noodles with the proportion of mocaf flour and porang flour (60:40, 50:50, 40:60) and seaweed extracts (Sargassum sp., Eucheuma cottoni., and Ulva lactuca sp.). The research design used was a two-factor Completely Randomized Design (CRD) with two replications and then analyzed by ANOVA and DMRT 5%. The results of the analysis showed that the best treatment was in the proportion of mocaf flour and porang flour (50:50) and the addition of seaweed extract of Ulva lactuca sp. with a water content of 7.80%, ash content of 1.43%, protein content of 7.37%, fat content of 2.24%, carbohydrate content of 81.20%.
Pemberdayaan Kelompok Rentan di Desa Oenoni Kecamatan Amarasi Nusa Tenggara Timur dengan Mengimplementasikan Rancangan Rumah K-Poinoni Crystia Aji Putra; Dedin Finatsiyatul Rosida; Mei Rahayuningtyas Widodo; Abid Bahij Alhisyam
Kolaborasi : Jurnal Hasil Kegiatan Kolaborasi Pengabdian Masyarakat Vol. 2 No. 3 (2024): September : Kolaborasi : Jurnal Hasil Kegiatan Kolaborasi Pengabdian Masyarakat
Publisher : Asosiasi Riset Ilmu Matematika dan Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/kolaborasi.v2i3.228

Abstract

The efforts of the Kupang Region 3T KKN Students consisting of UPN "Veteran" East Java students and the University of Jember in empowering vulnerable groups in Oenoni Village were carried out with the establishment of the K-Poinoni House which is a big step towards the progress of the humanist Oenoni village through the development of inclusive and sustainable entrepreneurship. This K-Poinoni House is expected to create an inclusive, productive, and sustainable environment, which is able to bring Oenoni Village towards progress and shared prosperity. Overall, Rumah K-Poinoni is expected to bring significant positive change, create welfare, and support sustainable development in the village.
Effect of pectin and sucrose concentrations on the physical characteristics of seablite (Suaeda maritima) vegetable leather Anggraeni, Sherly Nur; Dedin Finatsiyatul Rosida; Pratiwi, Yunita Satya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.671

Abstract

Suaeda maritima, a coastal plant, has potential as a functional food ingredient due to its high antioxidant content (80.36%) and the presence of vitamin A, beta-carotene, and vitamin E. The innovation of processing Suaeda maritima leaves into vegetable leather aims to enhance their utility and consumer acceptability. Vegetable leather is a plant-based product made by grinding and drying vegetables into flexible sheets. Adding pectin and sucrose is necessary to develop the texture and improve flavor. This study aimed to check the moisture content, pH, plastic texture (1st fracture deformation), and lightness of Suaeda maritima vegetable leather using different amounts of pectin (1%, 2%, 3%) and sucrose (15%, 20%, 25%). The experimental design used was a two-factor, completely randomized design (CRD) with two replications, followed by ANOVA and 5% DMRT analysis. The results showed that the best treatment was the combination of 3% pectin and 25% sucrose, which produced vegetable leather with a moisture content of 19.48%, pH of 3.67, 1st fracture deformation value of 0.03 mm, and a lightness value of 32.01. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero hungerSDG 3: Good Health and Well-beingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 14: Life Below Water
Study on the Proportion of Orange Peel and Orange Juice with Sugar Addition on the Physicochemical and Organoleptic Characteristics of Siam Orange Jam Mazaya El-Maula, Ghitsna; Rosida, Rosida; Dedin Finatsiyatul Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i3.833

Abstract

Siam oranges (Citrus nobilis) are abundant commodities, with the fruit flesh being commonly utilized, while the peel is often discarded as waste. The peel contains flavonoids, limonin, hesperidin, and pectin, which function as antioxidants and natural gelling agents. This study used both the peel and juice of Siam oranges, with the addition of sugar. The orange juice serves as a solvent for the mixture of ingredients, while sugar adds sweetness and helps maintain the consistency of the jam during cooking. The aim of this study was to investigate the effects of different proportions of orange peel and juice, with varying sugar concentrations, on the physicochemical and organoleptic characteristics of Siam orange jam, and to determine the optimal formulation. The experiment was designed using a Randomized Complete Block Design in a factorial pattern with two replications. Factor 1 consisted of the proportion of orange peel to orange juice (10:90, 20:80, 30:70), and Factor 2 involved sugar concentration (60%, 65%, 70%) with two replications. Data were analyzed using ANOVA and Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results showed that the best treatment was the 30:70 ratio of Siam orange peel to juice with 65% sugar (A3G2), which produced jam with the following characteristics: moisture content of 36.99%; pH of 3.44; total dissolved solids (TDS) of 64.24°Brix; reducing sugar of 20.32%; vitamin C content of 16.48 mg/100g; antioxidant activity of 52.10%; spreadability of 7.12 cm; crude fiber of 0.71%; and hedonic test scores for texture (3.16, slightly like), taste (3.12, slightly like), color (4.16, like), aroma (3.40, slightly like), and overall (3.24, slightly like). Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 8 : Decent Work and Economic GrowthSDG 9 : Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 13: Climate Action
Co-Authors Abid Bahij Alhisyam Anggraeni, Sherly Nur Crystia Aji Putra Mazaya El-Maula, Ghitsna Mei Rahayuningtyas Widodo Rosida Rosida Savitri, Desta Malda Yunita Satya Pratiwi